Sunbeam HP5520 manual Spanish Chicken with Capsicums, Indonesian Chicken Curry, Recipes continued

Recipes continued

Spanish Chicken with Capsicums

Serves 4-6

2 tablespoons olive oil

6 thigh chicken cutlets, fat and skin removed

2 red onions, sliced

3 cloves garlic, crushed

1 ½ teaspoons smoked paprika

1 red capsicum, seeds removed, sliced

1 yellow capsicum, seeds removed, sliced ¼ cup white wine

¹/³ cup tomato passata

¹/³ cup pitted kalamata olives, sliced 6 artichoke hearts, quartered

¹/³ cup chopped fresh parsley

1.Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to slow cooker.

2.Heat remaining oil and cook onions for

2-3 minutes or until softened. Add garlic, paprika and capsicum and cook, stirring for 1 minute. Add to slow cooker with white wine and tomato passata. Cover and cook on HIGH 3-4 hours or LOW 6-7 hours.

3.Stir in olives, artichokes and parsley just before serving.

4.Serve chicken with crusty bread.

Indonesian Chicken Curry

Serves 4-6

6 thigh chicken cutlets, fat and skin removed

¼cup flour

¼cup peanut oil

1 large onion, sliced

3 cloves garlic, crushed

3 teaspoons grated fresh ginger

1 long red chilli, seeds removed, thinly sliced

1 lemongrass, stem finely chopped

1 teaspoon ground turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon salt

600g kumara (sweet potato), peeled, diced

1 ¹/³ cups coconut milk

150g green beans, trimmed, cut into 3cm pieces

coriander leaves, to serve

1.Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate.

2.Heat remaining oil and cook onion for

2-3 minutes or until softened. Add garlic, ginger, chilli, lemongrass, and spices; cook, stirring for 1 minute.

3.Place kumara into the base of slow cooker and top with chicken, onion mixture and coconut milk. Cook on HIGH 3-4 hours or LOW 6-8 hours.

4.Add beans in the last half hour of cooking.

5.Serve chicken with coriander and steamed jasmine rice.

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